Keto Coconut Frosting

5 from 4 votes

This keto frosting recipe is creamy, rich and indulgent. It pipes onto cupcakes perfectly. I like to toast some unsweetened coconut and sprinkle on top for an added crunch & a pop of flavor.

Course Dessert, Keto

Cuisine Keto

Keyword keto cupcakes, keto dessert, keto frosting

Prep Time 10

Total Time 10

Servings Servings

Calories 70kcal

Author Tara Wright

Ingredients

8 Ounces Cream Cheese
¼ Cup Butter
¼ Cup Culinary Coconut Milk by So Delicious
¼ Cup Heavy Whipping Cream
1 Tsp Coconut Extract
¼ Tsp Pure Almond Extract
1 Tsp Pure Vanilla Extract
30 Drops Liquid Stevia
½ Cup Bocha Sweet
Pinch Salt
3 Tbsp Unsweetened Shredded Coconut Toasted (optional)

Instructions

For best results, bring your ingredients to room temperature by sitting them out on the counter for a few hours prior to making.
In your mixing bowl, combine all of the ingredients except for the toasted coconut.
Mix until combined on low speed. Then, gradually increase the speed to high and beat for 3 or 4 minutes or until light and fluffy.
Frost your cupcakes or cake and then sprinkle on the toasted coconut.
Store your finished dessert in the refrigerator. Prior to serving, remove your dessert from the fridge a few hours ahead. This frosting is at it's creamiest at room temperature.

Video

Notes

Nutrition facts are provided as estimates only.

For this recipe for keto coconut frosting, nutrition facts do not include sugar alcohols or the optional toasted coconut flakes.

Nutrition